Cranberry-Orange Chutney

Cranberry-Orange Chutney
Yield: 3 cups Prep 15 mins Cook 15 mins


  • 2 tablespoons vegetable oil
  • 1/2 medium-size red onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons peeled and chopped ginger
  • 1 bag (12 ounces) whole cranberries
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup packed light-brown sugar
  • 1/3 cup red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground chipotle chile pepper
  • 1 cinnamon stick
  • Rind and juice of 1 lemon

Make It

1. In a medium-size nonreactive saucepan, heat oil over medium-high heat. Add onion, garlic and ginger and cook for 2 minutes until softened.

2. Add cranberries, oranges, sugar, vinegar, salt, ground chipotle and cinnamon stick. Cook for 12 to 13 minutes, stirring occasionally, until cranberries are softened. Break up with back of a wooden spoon, if necessary. Remove from heat; stir in lemon zest and juice. Cool. Remove cinnamon stick. Cover and chill.

3. Spoon into decorative mason jars and cover tops with holiday wrapping secured with ribbon. Keep refrigerated for up to 2 weeks. As a bonus, present with fancy crackers, such as American Vintage Wine Biscuits, a vegetable peeler and a juicer.

Nutrition Facts

Amount Per Serving: cal. (kcal): 133, Fat, total (g): 2, chol. (mg): , sat. fat (g): , carb. (g): 29, fiber (g): 1, pro. (g): , sodium (mg): 108, Percent Daily Values are based on a 2,000 calorie diet.